Monthly Archives: December 2014

These take a little white to assemble, but the adorable outcome is well worth it. These little guys are perfect gifts for co-workers, teachers, or friends. This craft can also be adapted to other types of candy, such as Hersey’s Kisses or Reese’s Peanut Butter cups, which would be perfect for children.

Supplies

Step 1: Print the Santa Hat Template and cut out the pieces. The Santa hat will be red, the rim for the hat will be white, and the boots will be black. Trace the pieces onto the correct color of scrapbook paper. Repeat to create as many sets as you need. I used 2 12-packs of Ferrero Rocher, so I cut out 24 of everything.

Step 2: Gently bend the Santa hat into a cone shape. The edges do not have to touch at the top, but they need to overlap 1/4 inch at the bottom. Apply hot glue to the part of the cone that is overlapped and gently press the overlapping part onto the hot glue. Hold for 5 seconds.

Step 3: Apply a small pea-sized amount of glue onto the white craft puff ball and gently press onto the back side of the top of the red cone.

Step 4: Use the glue stick (not hot glue gun) to apply glue to the back of the white rim for the Santa hat. Starting in the front of the hat, press the middle of the rim onto the hat. Try to leave a 1/4 inch overlap so the rim hangs off of the red part of the hat. Gently press the rim onto the rest of the hat and hold for 5 seconds.

Step 5: Use the glue stick to apply glue to the bottom 1/4 inch of the boots. Gently press the glued part of the boots onto the bottom edge of the chocolates. Hold for 5 seconds.

Step 6: Apply a small amount of glue to the inside of the back of the Santa hat, place the hat onto the chocolates, and gently press the hot glue to the chocolates. Hold for 5 seconds.

I’ve been told by several people that this is the best danish they have ever had. You be the judge.

It’s very simple to put together and looks impressive. Would be a great recipe to make Christmas morning with the family.

Ingredients

2 cans of crescent rolls (I used reduced fat)

8 oz cream cheese, room temperature

1 can cherry pie filling

1 tsp vanilla extract, divided

1+ cup powdered sugar

1+ tbsp milk

Step 1: Preheat the oven to 350. Line a cookie sheet with parchment paper.

Step 2: Separate the crescent rolls into 8 rectangles by pressing two triangular sections together. Set aside two of the rectangles for later. Arrange the remaining rectangles into a rough candy cane shape. I only used 5 rectangles, so I had 1 rectangle left over. I used it to make a small cherry popover.

Step 3: Using a paring knife, trace a rounded candy cane shape. When you’re happy with the design, use the knife to cut off the remaining dough. Some of the pieces may overlap quite a bit. If this happens, cut off some of the overlap. You only need 1/4 inch overlap. Pinch the pieces together.

Step 5: Open the can of cherry pie filling. Starting in the middle, carefully spoon the pie filing onto the cream cheese. I say be careful because the juice in the pie filling will spill over the edge if you’re not careful.

Step 6: Using a paring knife, cut the two rectangles you set aside in step 2 into 6 strips each.

Gently stretch these strips and lay them across the candy cane to make the stripes. Gently press the stripes into the edge of the danish to secure the stripes.

Step 7: Bake for 10-12 minutes or until the dough is golden brown.

Step 8: While the danish is cooling, make the glaze. Combine 1 cup powdered sugar, 1 tbsp milk, and the remaining 1/2 tsp vanilla extract. Stir well. If the glaze is too runny, add more powedered sugar. If the glaze is too thick, add more milk. Once you’ve reached the right consistency, drizzle the glaze over the danish.

This recipe is great severed hot out of the oven or room temperature. Enjoy!